Restaurant

story and photography by Al Griffin

Upscale dining at Jones Chophouse

Even as Mike Jones opened Jones Outpost in Montreal in 2018, he held onto his dream for a steak house one day. Two years later, Jones opened Smokin’

Jones in Camdenton, his steakhouse dream still alive and his fortunes on a rising arc. At the top of that arc is the newest restaurant, Jones

Chophouse in Osage Beach.

It’s his dream come to life.

Mike’s passion for cooking creatively has brought him great success and even more creative opportunities with the help of loyal staff members who followed him to Smokin’ Jones and now to

Jones Chophouse, located in the old private dining club,

The Bull Pen. According to

Jill Hartman, manager of both the Chophouse and

Smokin’ Jones, the building’s existing look and feel perfectly suited Mike’s vision for upscale casual dining.

He could also honor the history of the place at the same time.

Jill, who has managed

Mike’s restaurants for years, says the staff was able to follow them to the Osage

Beach location. She explained that the Old Favorite menu items from the Outpost also followed them to

Osage Beach. A special section for the new menu, called

Outpost Favorites, lists country Fried Pig, Chicken Livers & Mushrooms, and more.

The new menu also lists dishes that will become instant classics among Jones’ followers. In the tradition of fine chop houses, Jones Chophouse offers a Hand-Cut Rib Eye and a BoneIn Pork Chop from the Steaks & Chops section.

Jill added that Shrimp & Grits is a dish of which they are especially proud. The Chophouse version of shrimp and grits is a very generous bowl of cheesy grits adorned with large shrimp, smoked sausage, fire-roasted corn, pickled onion, and tricolored peppers. The various flavors combine and enhance each other. Part of the joy of this dish is the diner’s ability to create different taste combinations with every bite.

Jill’s salad recommendation, Bleu Cheese Wedge, arrived with authority. It was a beautifulbright iceberg wedge covered with fire-roasted corn, tomatoes, fresh bacon bits, red onions, and huge bleu cheese crumbles, all topped, of course, with a bleu cheese dressing.

Jill’s two dessert recommendations are dazzling. The first, a New York Cheesecake, is served in a very long, thin wedge with an elegant and flavorful drizzle of macerated strawberries. The second choice, a Raspberry Truffle Cake, stood six light and airy layers tall. It was topped with two truffles and whipped cream. This magnificent edifice is drizzled with chocolate and raspberry.

Jill recommended two drinks from the Chophouse Cocktail Menu. First, the Earl Grey Fizz is a variation of a Gin Fizz created with an Earl Grey simple syrup and prosecco for sparkle. The gin is very subtle with the Earl Grey forward. It is clean and crisp with a slight lemon tanginess.

Second, the Georgia Peach, is a bourbon cocktail with peach schnapps and a peach muddle stirred into a rosemary simple syrup. A sprig of rosemary garnishes. This drink delivers a good bourbon flavor with the peach playing a strong accompanying part. It is clean and crisp with a citrusy lemon finish.

As with any Mike Jones restaurant, service perfectly complements the creations from the kitchen making a truly great fine dining experience.